- 1 cup red lentils
- 4 cups water
- 1 teaspoon salt, plus more for seasoning
- 3 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pinch ground turmeric
- 1 bunch spinach, chopped
- 1 large plum tomato, chopped
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- water, as needed
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
05/02/2018
recipepes.com
Spinach and Tomato Dal (ndian Lentil Soup), recipe
PT15M
PT1H
5
455 calories
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